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Recipe Rating: 3.09684

This simple couscous dish combines dried fruits and nuts with an earthy blend of Moroccan spices. A delicious accompaniment to seasoned meats, fish, vegetables or a Moroccan tagine. Serve freshly steamed or warmed up the next day.

Recipe Rating: 3.59627

Spiced halibut fillets are baked along with eggplant, carrots, tomatoes and olives until tender and flaky in this traditional favorite. Serve this fish tagine over couscous for a complete delicious meal.

Recipe Rating: 3.82945

The bright flavors of carrots matched with warm spices like cinnamon, cumin, coriander and paprika make a wonderful salad for any time of year. It's a perfect make-ahead dish to take to dinner parties, as the flavors are best if left to blend for an hour before serving.

Recipe Rating: 3.41864

Tender lamb cooks slowly along with leeks, mushrooms, eggplant and potatoes in this ideal autumn dish. Cinnamon, turmeric, cumin, coriander and a touch of cayenne perfectly spice this Moroccan medley. Serve over cooked couscous or rice to absorb every drop of the delicious broth.

Recipe Rating: 3.49448

This spiced sweet and smoky salad is terrific as is, or add a handful of your favorite chopped herb: parsley, basil, cilantro or mint are all ideal. You can make the salad up to 2 days ahead so it’s perfect for summer parties.

Recipe Rating: 4.10998

Ginger, turmeric, cinnamon and saffron infuse each spoonful of this savory soup — a hearty combination of lentils, chickpeas, fennel, onions and tomatoes. Great with warm whole wheat pita and a simple salad on the side.

Recipe Rating: 3.56184

Juicy oranges and sweet honeydew melon are combined with sliced almonds and goat’s milk yogurt in this simple Moroccan-inspired treat. Light and refreshing, this is a cool, soothing way to cap off a spicy meal. If desired, use yogurt made with cow’s milk or soymilk instead of goat’s milk.

Recipe Rating: 3.58832

In this traditional Moroccan dish for pigeon, we substitute Cornish hens. Served with a honey wine sauce, this is an ideal dish for impressing family and friends. Use plain prepared couscous instead of Apricot Couscous to stuff the hens, if you like.

Recipe Rating: 3.52467

Try rubbing this fiery Tunisian chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. Also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so experiment and use sparingly to taste.

Recipe Rating: 3.49445

This fragrant spiced goat cheese is quick and simple to make. The combination of sweet and nutty spices, which includes cinnamon, cumin, cardamom and cloves, is delicious sprinkled on pork or chicken before grilling, too.

Recipe Rating: 3.7078

This sweet-and-sour mango condiment is based on South African atchar, pickled mango. Traditionally it's left out in the sun for a couple of weeks to age but ours can be enjoyed the next day. The pickle’s assertive flavor will intensify as the mango softens. Serve with grilled meats and curried vegetables or simply with brown rice. Inspired by Whole Planet Foundation® microcredit client recipes.

Recipe Rating: 4.07407

Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. To save time, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained. Inspired by Whole Planet Foundation® microcredit client recipes.

Recipe Rating: 3.90612

This simple, nourishing stew, githeri, originated with the Kikuyu tribe in Kenya. Today it is eaten throughout the country as a staple dish. Inspired by Whole Planet Foundation® microcredit client recipes.